I've got a few pounds of bits and pieces of skirt meat and non-boney ends I trimmed off side-ribs, I was thinking of working this into either mac and cheese or beans on the MES 30 this weekend. How long do you generally smoke these little bits? I was thinking maybe smoking the meat Friday night and using it Saturday, thats of it makes it to then ;-) I've also got the rib tips separate, are they handled the same as a full rack? (I've been doing 3-2-1 for sides.) Thanks!